3 c. cut up rhubarb
1 1/2 c. sugar
3 tbsp. flour
1/2 tsp. nutmeg
1 tbsp. butter
2 well beaten eggs
2 c. flour
2 tsp. sugar
1 tsp. salt
2/3 c. vegetable oil
3 tbsp. milk

FILLING: Blend 1 1/2 cups sugar, 3 tablespoons flour, 1/2 teaspoon nutmeg and 1 tablespoon butter. Add eggs and beat well or until smooth. Set this mixture aside.

CRUST: Sift together 2 cups flour and 2 teaspoons sugar, 1 teaspoon salt into a 9 inch pie pan. Combine 2/3 cup oil with 3 tablespoons milk in a measuring cup. Whip this with fork until mixed. Pour all at once into center of flour mixture. Mix with fork. Set aside 1/3 of this mixture for topping. Press dough evenly with fingers to line bottom and sides of pan.

ALWAYS prepare the filling first, before making crust. Pour rhubarb into crust. Pour filling over it. Crumble the remaining dough for topping and sprinkle over filling. Bake at 400 degrees for 15 minutes, then reduce heat to 350 degrees sand bake for 30 to 40 minutes longer until crust is brown and filling is done.